Bamboo Shoots Gyoza

Bamboo Shoots Gyoza

This is a refreshing gyoza with the appetizing flavor of shiso leaves.

Ingredients: 1 serving

Bamboo shoot (boiled)
25 g
Thinly sliced pork offcuts
35 g
Shiso leaves
Gyoza skins
Salt and pepper
As needed
Kombu tea
A pinch
Sesame oil
1/2 tablespoon
1 tablespoon


1. Chop the thinly sliced pork into 3 - 4 cm and season with salt, pepper, and konbucha. Dice the bamboo shoots to 5mm.
2. Cut the shiso leaves in half, and chop off the edges to be included in the gyoza skin. Keep the offcuts.
3. Put 1/6 of the shiso leaves, pork and bamboo shoots onto the gyoza skin. Add the shiso offcuts and wrap up.
4. Heat sesame oil in a frying pan and pan-fry the gyoza for 2 minutes.
5. When they are browned, add 1/4 cup of water and cover with a lid. Continue to cook for 2 to 3 minutes over medium heat and serve.
6. Enjoy the crunchy texture of bamboo shoots.

Story Behind this Recipe

You can make gyoza without minced meat.
These are also good for bentos because they don't contain garlic or Chinese chives.